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Category Archives: Items of note
Fire ants awesome
So it turns out fire ants band together and form rafts to help their colonies survive in water for weeks when their colonies are flushed into rivers by rainstorms and such. The video is awesome but you probably want to read the whole article. Via Jon Bois.
Mets as juggernauts
The Mets have won four in a row. It’s almost as if Jason Bay returned and invigorated the clubhouse, or R.A. Dickey’s post-game interview Wednesday motivated a lifeless team, or they benefited from some solid, overdue performances from the starting rotation and an offensive surge, and they never were really as bad as a 5-13 team looks, just like they’re not as good as they’ve appeared in these last four outings.
The good news is it’s fun to watch. Home runs!
The bad news is I’m sick. Nothing awful, just some sort of virus or something that made my Easter a whole lot less pleasant than I would have liked. I’m taking the day off to recuperate and watch The Price Is Right.
I should have a few more posts here through the day, depending on what I’m up for and what I stumble upon while I’m at my computer. If you’d like to take this opportunity to email me something awesome from the Internet, I’d appreciate it. No Sandwich of the Week today (as there wasn’t this weekend). Part of the thing about being sick is I really don’t want to spend that much time thinking about food.
Here is what Bob Barker looks like when completely exasperated:
Twitter Q&A-style product, part 3
Last one:
There were a few questions about the Doritos Loco Taco, which is, of course, the Taco Bell taco made with a Nacho-Cheese Doritos shell. I haven’t had one yet. I have heard rumors that they’re available at the Taco Bell on 14th and 5th here in Manhattan, but no one has confirmed this for me. Can anyone? Anyone live down there want to walk over and check it out? I don’t want to waste a subway ride if they don’t have ’em. Can you, like, call a Taco Bell and ask for the menu? Do Taco Bells even have phones?
As for the @TacoBell Twitter account’s staunch refusal to acknowledge me, I’m at a loss. I mean, I get that they’re not likely to say anything when I call out the Worst Taco Bell in the World — on Route 9A in Elmsford, N.Y. — for being the worst Taco Bell in the world. But you can’t hook a brother up with knowledge of test markets? I guess they like to keep that stuff under wraps so I don’t, I don’t know, impact their market research or something. But still!
According to the website-about-a-website WeFollow.com, I am the second most influential Taco Bell Twitterer on the Twitter, behind the @TacoBellCanada account. You’ll note that the official @TacoBell account, despite over 120K followers, does not even make the list. Now it could simply be that the team of marketing interns at Taco Bell running the account never thought to submit it to the relatively useless WeFollow.com, or — or! — it could be that by WeFollow.com’s complicated system it has determined that I am just a significantly more influential Taco Bell-themed Twitter user than Taco Bell’s corporate account.
So maybe they’re jealous, is what I’m saying.
I agree wholeheartedly. If Bloomberg doesn’t ride the new roller coasters, it says: “I am a resident of the five boroughs that is not interested in checking out all my local roller-coaster options, so I am sort of lame.” And, without delving too deeply into politics, that’s just not a message I think I’d want to send if I were ever mayor.
Coney Island is sweet. One of the many things I miss about living in Brooklyn is the ability to ride my bike down to the Coney Island boardwalk to check out its weird mix of awesome things to do and macabre urban-carnival decay, much of which, I understand, isn’t there anymore. But I suppose now there’s new stuff to do there that will itself in time become forlorn and creepy. So that’s exciting.
Twitter Q&A-style product, part 2
There were a couple of trade-deadline questions; I’m going with this one. First off, I would be shocked if David Wright gets traded. I don’t think anyone should ever be considered “untouchable” by any means, but it seems like you’re going to need to get a hell of a lot back for Wright, considering he’s a) awesome and b) under contract for 2012 with a reasonable team option for 2013. He’s a big enough piece that it’s going to require a lot back, and deals that big are difficult to hammer out in ways that appear to benefit both sides.
As for Jose Reyes, Carlos Beltran, Francisco Rodriguez: Who knows? If the Mets are out of it and Beltran is healthy they’ll undoubtedly try to move him, since he has a clause in his contract that prevents the club from collecting compensatory draft picks. But it’s tough to move players with contracts his size (or ridiculous vesting options, for that matter). I’ve long held that approaching the deadline as a “buyer” or “seller” is a bad way to do it; teams should merely look to exploit inefficiencies to best benefit the club, however that may be.
Anyway, to answer the question: I wouldn’t be too concerned about that. As long as there are physical places on Minor League (or Major League) fields to put them, there’s never any issue with a logjam of prospects. I had a brief Twitter exchange the other day with a reader who wondered why the Mets ever kept Brad Emaus around in the first place, since Reese Havens is the second baseman of the future.
How often do prospects actually work out? Very rarely. And it’s really, really difficult to predict which will become stars, which will become average Major League contributors, and which will become total scrubs.
Consider this: Before 2001, Baseball America ranked Albert Pujols the No. 42 prospect in baseball. Now granted, Pujols only had one year of Minor League experience at that point and most of it was in A-ball. But pretty much as soon as the 2001 season started, Pujols got about establishing himself as the best player in baseball. This is not to fault the magazine, only to serve as an example of how difficult it is to predict these things: Baseball America thought there were 41 prospects more likely to be stars than Albert Pujols when Pujols was already ready to start being Albert Pujols. Alex Escobar was ranked 18th that year.
Point is, there’s no sure way of knowing which of your prospects turn into Albert Pujols and which turn into Alex Escobar. You can scout and measure and speculate, but it’s never smart to put all your eggs in one basket — especially when, in Havens’ case, the basket so frequently needs mending. The best way to ensure that some of your prospects turn into stars is to collect as many promising young players as you can and give them opportunities to prove themselves.
If you wind up with two guys who look like great Major Leaguers at the same position, that’s a good problem to have. You cross your fingers and trade one to upgrade at some other position.
It’s funny to me to read Mets fans saying Mike Pelfrey never made good on the hype. Yeah, Pelfrey was a top pick and we all hoped he’d be an ace. But a league-average innings eater is nothing to sneeze at, considering how many high picks fall apart and never contribute anything to their Major League clubs.
Meeting time. More Q&A to follow.
Otter rampage
A WILD otter attacked a farmer in a rampage across a village yesterday.
The furry beast pounced on farmer Joe Burke and bit his hand before he managed to trap him in a canvas sack.
But the creature then chewed through the bag and started munching on Joe’s VAN.
Probably worth clicking through to the article for the pictures. Via Tommy Bennett.
My bad
This weekend sort of… got away from me. It happens sometimes, especially when there are three Mets games in 24 hours, grocery shopping to do, burgers to barbecue, laundry to wash, etc.
Sandwich of the Week will come tomorrow. I ate a sandwich, I just didn’t write about it yet. My bad.
But hey, here’s a fun fact: In cookbooks and all over the Internet, people will have you believe you need to do all sorts of fancy things before you cook corn-on-the-cob on a barbecue. They’ll say you need to soak it first, or pull the husk off and wrap it in foil, or use some sort of special corn-holding device, or peel back the husk and spread some olive oil on the kernels then replace the husk. Variations on those themes, mostly.
Turns out it’s nonsense. Leave the husk on and throw it right on the grill. The husk will burn and blacken, but no worries. After about seven minutes, rotate it and cook it on the other side for another seven minutes. Take it off the grill and let it cool for a couple of minutes. Now the husk and silk pulls off really easily, and under it you find piping hot, delicious, smoky corn.
This might not be news to you, but in my house growing we always boiled corn-on-the-cob, even if someone was grilling the main course. But if you don’t have a dishwasher — as I don’t — you become pretty conscious of ways to conserve dishes, and this is a solid one.
I suppose it helps to start with delicious corn. Apparently corn is in season in Florida.
Also, the Mets finally won. So that’s pretty sweet too.
Citi-bound
I’m off to Citi Field, hoping the Mets and Rockies will get the game in tonight.
There’ll be more here later, but in the interim, enjoy a Talking Heads video that looks like it was extremely fun to film:
More like awesome-ist
The Daily News has a photo gallery of the “World’s stupidest inventions.” About half of them somehow involve the toilet, and of the remaining half, about half of those are not stupid at all but actually remarkably awesome. This, for example:

Someone pays someone other than me to write a book about New York sandwiches
What better way to celebrate the Golden Age of the Sandwich than with the Big New York Sandwich Book. A gorgeous collection of more than 99 delicious sandwich recipes from a “who’s who” of talented chefs, such as Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and beloved restaurants in New York City, it is a virtual map–in sandwiches–of New York’s diversity. From the classic deli-style sandwich to the exotic haute sandwiches, there is a sandwich for everyone.
– Amazon.com product description, “The Big New York Sandwich Book.”
OK, accuse me of jealousy all you want, but I’ve got some beef with this book before I even buy it and crack it open (as I almost inevitably will). “The Golden Age of the Sandwich”? What’s that supposed to mean?
The sandwich is timeless! Nearly every civilization ever has wrapped protein in starch. Every age of the sandwich is the Golden Age of the Sandwich because sandwiches are inherently golden. I don’t know who’s responsible for that product description, but if you think this right here is the Golden Age of the Sandwich you might as well go pee all over the grave of John Montagu, the 4th Earl of Sandwich. Do you know about him? He didn’t even really invent the sandwich but just lends his name to it because he liked them like basically everyone in history does.
Link via Brad.

